For this dish, executive
Pollinger plates the fish with a salad of shaved fennel and fennel fronds and garnishes it with Castelveltrano olives, pine nuts and preserved orange zest.
The item is priced at $17 as an appetizer at the bar, and is also part of the restaurant’s current $95 five-course Summer In Sicily tasting menu.
• Salmon-scallop carpaccio
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